Invitation to Professor Katrine Lindholm Bøgh’s Inaugural Lecture

Food allergy is an escalating public health issue, particularly in Western countries, and is estimated to affect more than 30 million people across Europe, the United States, and Canada. Living with food allergies can significantly impact quality of life, especially for those who live in constant fear of severe reactions if they unintentionally consume an allergen. Currently, both prevention and treatment options are very limited, highlighting the urgent need for safe and efficient prophylactic strategies.

To curb the rise in food allergies, we must first understand the underlying causes of the increased prevalence. It is believed to be the result of changes in lifestyle and environmental factors, which play a crucial role in our modern way of life. As the development of allergies involves a complex interplay between food proteins and our immune system, it is essential to understand the contributions from both the food proteins and our immune system.

These are the issues that have been the focus of Katrine Lindholm Bøgh’s work in developing new and improved strategies to prevent food allergies, which will be the focal point of her inaugural lecture, titled "How to avoid fueling the increase in food allergies". The lecture will provide an overview of Katrine Lindholm Bøgh’s research to date, as well as offer insights into the future direction of this research to mitigate the rise in food allergies.

The audience will, among other things, learn why it is important to eat a food before applying it to the skin, and how we can ensure, in the context of the green transition, that we do not introduce new, highly allergenic foods.

Katrine Lindholm Bøgh is a professor in food allergy and the lecture will be delivered in English.

Title

How to avoid fueling the increase in food allergies.

Time

Friday, 8 November 2024, 3:00-4:00 p.m., followed by a reception.